Recipe: Guy Fieri's Quick BBQ Brisket (2024)

FAQs

How to cook brisket really fast? ›

Add small pieces throughout the smoking process as wood burns away. Slow-smoke at a temperature of 250˚F, allowing about one hour of cooking time per pound of meat. So, if you have a 10-pound brisket, expect to smoke it for about 10 hours. Keep the fat side up so the juices can drip through the meat.

Pat dry with a kitchen cloth, then sear the beef in a hot pan until golden brown on all sides. Place the beef into a deep baking tray and cover with the veal stock, ensuring the beef is fully covered. Cover with tin foil and place into an oven at 90⁰C for 8 hours.

All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Let Your Brisket Rest

This part is easy. Once you take your brisket out of your smoker, let it rest at room temperature for about an hour. If you start cutting right away, you won't give your brisket's juices a chance to redistribute throughout the meat, potentially leading to an uneven or seemingly dry bite.

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

What should I season my brisket with? ›

In a medium bowl, whisk together paprika, salt, garlic powder, onion powder, black pepper, dried parsley, cayenne pepper, cumin, coriander, hot chili powder, oregano, and if desired, the brown sugar until thoroughly mixed. Pat the brisket dry on all sides using paper towels.

When buying brisket at the grocery store, it is typically labeled as "beef brisket." It's a specific cut of meat that comes from the lower chest area of a cow. You might also find variations like "whole brisket", "brisket flat cut", and "brisket point," which refer to different parts of the brisket.

Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°. Continue to cook the brisket until it reaches just over 200° with a digital thermometer about 5 – 6 hours.

It's important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.

Place brisket, fat side down, on the smoker and let cook until the internal temperature reads 170F (around 2-2.5 hours). Next pull the brisket off, then use aluminum foil to carefully wrap the fat side up.

Place in the oven, covered tightly. Remove after three hours. If your brisket is a little larger or a little thicker, adjust the cook time accordingly. There should be a little bit of sauce on the bottom that you can spread across the brisket to make it juicier.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

Cook low and slow with the brisket covered @ 300 degrees F for approx. 3-4 hours until meat temperature reaches 190- 200 degrees F. Remove from oven and let brisket set for approx. 10-15 minutes and then slice the brisket across the grain.